Green Salad with Honey Dressing

Preparation info

  • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Green Salad has been included in all my books because we serve it with every lunch and dinner, varying the dressing to suit the menu. For this one, use delicious Irish grainy mustard, for example, the Lake Shore mustard flavoured with honey made by Hilary Henry on the shores of Lough Derg.


  • a selection of lettuces and salad leaves, e.g. butterhead, iceberg, cos, oakleaf (green or bronze), Chinese leaves, lollo rosso, raddichio trevisano, rocket, salad burnet, golden marjoram or edible chrysanthemum leaves and edible flowers

Honey Dressing

  • 12 fl oz (350 g/ cups) approx. virgin olive oil
  • 3 fl ozs (90 ml/scant ½ cup) cider vinegar
  • 1 tablesp. Irish whole grain mustard or moutarde de Meaux
  • a clove of garlic, crushed
  • 1 teasp. pure Irish honey

Makes ¾ pint approx.


Wash and dry very carefully the lettuces, salad leaves and flowers. Tear into bite-sized pieces and put into a deep salad bowl. Cover with cling-film and refrigerate, if not to be served immediately.

Meanwhile, make the Dressing. Mix all the ingredients together, whisking well before use. Just before serving, toss the leaves with a little Dressing—just enough to make the leaves glisten. Serve immediately.